Rosemary Salmon and Veggies

Rosemary Salmon and Veggies

The easiest way to tell if salmon has finished baking is to check its internal temperature. It should read 145°, although you may prefer a medium doneness, which means the thermometer should read 125°. If you don’t have access to a meat thermometer, check for flakiness. If you gently press the top of the salmon with a fork, it should flake and separate easily. As it does so, you’ll also notice that the salmon is now just slightly pink and translucent, as opposed to a deeper coral-pink color. On the contrary, if it’s opaque, you know you’ve cooked it too long.

Ingredients :

• 1-1/2 pounds salmon fillets, cut into 4 portions
• 2 tablespoons melted coconut oil or olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1 pound fresh asparagus, trimmed
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1/4 teaspoon pepper
• lemon wedges

Directions

1. Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper.
2. Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.